Method

For the filling, whisk together the butter, sugar, ground almonds, whole eggs and vanilla extract (if using) until smooth. This can be done in a food processor if preferred

2

Slowly fold in the cream – make sure you don't whip it as this will make it rise during baking. Cover the bowl with cling film and chill for at least 30 minutes in the fridge

3

Preheat the oven to 170°C/gas mark 3 1/2. Line a large baking tray with baking paper

4

When ready to bake, place one of the puff pastry sheets on the baking paper and generously spread the almond filling over the sheet, leaving a 1.5cm border around the edge

5

Brush the pastry border with the beaten egg white and top with the second sheet of puff pastry. Seal the edges firmly by pinching them together – this will ensure the filling doesn't ooze out while cooking. Lightly score the top with a knife to create a diamond pattern

6

Cover the top and edges with the remaining egg wash to glaze and place in the middle of your oven. Bake for 30 minutes or until the pastry is crisp, flaky and golden brown

7

Set aside to cool for 5 minutes, then slice into portions and serve warm